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Curry Peanut Chicken Bowls

Prep Time 15 minutes
Cook Time 4 minutes
Servings 4

Ingredients

For the chicken:

  • 1 cup whole milk (or use an alternative milk)
  • ¼ cup natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tsp curry powder
  • 2 tsp maple syrup
  • 1 lb boneless skinless chicken thighs and/or breasts, cut into small bite-sized pieces
  • 2 tsp lime juice

For the bowls:

  • 4 cup thinly sliced raw crunchy veg*
  • 2 tsp lime juice
  • ½ tsp kosher salt
  • 4 cups cooked rice (or other grain, 1.5-2 cups uncooked)
  • Lime wedges
  • Toasted peanuts
  • Chopped cilantro, scallions, mint, and/or basil**
  • * Use any combination like radish, cabbage, carrot, snap peas, etc…
  • ** Use one or all of these herbs!
  • Note: ~ if your peanut butter was refrigerated, it may not mix in easily (this happened to me) - simply pop it in the microwave for 20-30 seconds and whisk again.

Items you can prep ahead (optional)

  • Cook 1.5-2 cups rice or other grain (about 4 cups cooked)
  • Make the marinade
  • Cut 1 lb boneless skinless chicken into small bite-sized pieces
  • 4 cups thinly sliced raw crunchy veg and make the slaw
  • Chop herbs of choice

Instructions

  • Cook your rice (see instructions above).
  • In a large bowl, whisk together the milk, peanut butter, soy sauce, curry powder, and maple syrup until combined. Add the chicken and mix to coat.
  • In a medium bowl, add your raw veggies, 2 tablespoons lime juice, and salt and toss to coat.
  • In a large skillet over medium heat, pour in the chicken and marinade (scrape out every last bit!). Spread everything out and let it simmer for 7-8 minutes, or until the sauce has reduced and chicken is cooked through, stirring occasionally. You should end up with a saucy chicken, so don’t reduce it too much. You can always add more milk if it’s looking too thick. Remove from heat and stir in the 2 teaspoons lime juice.
  • Add your warm cooked rice to a bowl and top with the peanut chicken, veggie slaw, peanuts, herbs, and a generous squeeze of lime all over.

Notes

Substitutions:

  • To make vegan, substitute chicken with crumbled tofu or tempeh and use an unsweetened alternative milk.
  • To make nut-free, substitute peanut butter with sunflower butter or tahini. Top with toasted seeds!

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Peanut chicken: up to 4 days in the fridge
    • Rice: up to 6 days in the fridge or 2 months in the freezer
    • Slaw: up to 7 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover rice and peanut chicken in the microwave. To make the peanut chicken a bit saucier, stir in a splash of water or milk. Assemble your bowls with plenty of herbs, peanuts, and don’t forget that generous squeeze of lime on top!
  • Top with a fried egg!